I have yet another one skillet meal. Italian sausage and orzo, not only does it use one skillet to make it, but it is delicious too.
I have planted several different herbs this spring. Usually, I plant the herbs in our garden, but it’s a bit of a walk to the garden, so I don’t usually take the time to walk to the garden when I am cooking. This summer I did the smart thing, I keep them on the front porch, which is a minute away from the kitchen. I find that I have been using the herbs a lot more this summer.
I have bought orzo for the first time this summer. It has been on my list for some time now, but for some reason, it has not found its way into my grocery cart or at least until now.
I decided that my first recipe would be a simple one. It also ended up being a one skillet meal; I have really come to enjoy these meals.
The orzo is paired with onion, green pepper, Italian sausage, a tomato based sauce. Oh yeah, and I used some fresh basil and oregano in this dish too.
Served with nice crusty bread, such as French bread, you have a meal that everyone will love.
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium green pepper chopped
- 5 links Italian sausage
- 2 14-ounce cans diced tomatoes
- 1 cup beef broth
- ½ cup red wine
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1 cup uncooked orzo
- Add olive oil to the skillet and heat over medium heat. Add the onions and green peppers; cook until the vegetables are tender. Remove from skillet.
- Add the Italian sausage links and cook until links are no longer pink. Remove from skillet and cut into bite size pieces.
- Remove any extra grease from the skillet.
- Add the cans of diced tomatoes, beef broth, red wine, and fresh herbs blend together.
- Add the orzo to the tomato sauce and cook until tender.
- Add back the onions, green peppers, and Italian sausage.
- Heat until Italian sausage is heated through.